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After my last post about breaking my addiction to pasta, many of my friends suggested I use spaghetti squash instead of tofu noodles. Little did they know I already had spaghetti squash in my sights. (cue evil laugh… bwah-hah-hah!!)

Considering some of my favorite words are “crock pot,” “curry” and “spaghetti,” this was high on my ‘Recipes to Try’ Pinterest board.

They weren’t kidding when they called this ‘super-easy!’ Just follow their quick-prep directions, toss everything in the crock pot and go! But be careful you don’t buy a squash that’s too big. Mine almost didn’t fit into the crock pot once it was split in half. And it made much more than my family could eat.

This dish was very flavorful. My 7 year old typically snubs his nose at curry dishes, but he cleaned his plate and asked for seconds. My 3yo gobbled it up. My husband also really liked it. Very surprising considering I accidentally bought the ‘hot’ red curry paste in my rush through the grocery store! Yikes!

The person who surprised me the most was my 5yo. This kid is ALL about spicy! He eats a mound of wasabi straight when we go out for sushi! He puts spicy horseradish sauce on his steak! He started eating Lamb Vindaloo at 18 months old!

But this squash — he wanted nothing to do with it, saying he doesn’t like curry! I was SHOCKED!

I served this with baked flounder and sautéed spinach. Probably not the best pairing, on my part. But I’ll make it again because it’s different than most of the recipes in my usual repertoire and oh-so-simple.